Best 5 Garlic Pork Sausage Recipes
Garlic pork sausage is a flavorful and versatile ingredient that can be used in a variety of dishes. Whether you're looking for a quick and easy weeknight meal or a more elaborate dish for a special occasion, there's a recipe here that's sure to satisfy. With its combination of savory pork, aromatic garlic, and a hint of spice, garlic pork sausage is a surefire hit with family and friends alike. So get ready to explore the world of garlic pork sausage and discover your new favorite recipe.
Let's cook with our recipes!
QUICK & EASY PORK SAUSAGE
Make and share this Quick & Easy Pork Sausage recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 41
Steps:
- TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
- TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8
HOMEMADE PORK SAUSAGE
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Nutrition Facts :
HOMEMADE GARLIC SAUSAGE
A French sausage I found in Better Than Store Bought. You can add 1 teaspoon of Recipe #150672 if you want.
Provided by Dienia B.
Categories Pork
Time P3D
Yield 2 lbs
Number Of Ingredients 6
Steps:
- Mix all ingredients together.
- Chill overnight.
- Stuff into casings tying off at 5 inches.
- Hang for 1 to 2 days in cool place (45°F).
Nutrition Facts : Calories 1234.7, Fat 96.3, SaturatedFat 35.8, Cholesterol 327.2, Sodium 3744.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.4, Protein 76.8
GARLIC SAUSAGE
Steps:
- Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
- Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
- Mix the ground meats, with the seasonings, adding a cup of ice water.
- Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.
- Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
- Smoke at around 130F - 140F for 2 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
- Poach at 161F - 165F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
- Shower with cold water for about 5 min, then let cool down and dry.
- Store in a refrigerator.
Nutrition Facts : Calories 451 kcal, Carbohydrate 1 g, Protein 22 g, Fat 39 g, SaturatedFat 14 g, Cholesterol 94 mg, Sodium 917 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK AND GARLIC SAUSAGE BRAISED IN BEER
Provided by Michael Symon : Food Network
Categories main-dish
Time 2h5m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large casserole, heat the oil, brown the bacon and pork, remove from the pan, and set aside. Add the onions and saute over low heat for 10 minutes. Add the browned meat, beer, and enough chicken stock to cover. Bring to a boil and simmer for 45 minutes.
- Preheat oven to 350 degrees F.
- Add the sausage, cabbage, apples, potatoes, and caraway seeds and season with salt and pepper. Cover and cook in the oven until meat is tender, about 45 minutes. Serve with crusty bread.
Tips:
- Choose high-quality pork: Opt for fresh, ground pork with a good fat content (around 20%) for the best flavor and texture.
- Use a variety of seasonings: Experiment with different herbs, spices, and aromatics to create a unique flavor profile for your sausage. Garlic, fennel seeds, and paprika are classic choices.
- Grind the pork coarsely: This will give the sausage a more rustic texture. If you prefer a finer texture, grind the pork twice.
- Mix the seasonings thoroughly with the pork: Make sure the seasonings are evenly distributed throughout the meat mixture.
- Stuff the sausage casings loosely: Overstuffed casings can burst during cooking, so leave some room for expansion.
- Prick the sausage casings with a fork: This will help the fat render and prevent the sausage from splitting.
- Cook the sausage thoroughly: The internal temperature of the sausage should reach 160°F (71°C) to ensure it is safe to eat.
Conclusion:
Homemade garlic pork sausage is a delicious and versatile ingredient that can be used in a variety of dishes. With careful preparation and attention to detail, you can create a sausage that is both flavorful and satisfying. Whether you are a seasoned sausage maker or a beginner, these recipes provide a great starting point for your culinary journey. Experiment with different flavor combinations and techniques to create your own signature sausage that will impress your family and friends.
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